Rosemary Oven Roasted Mushrooms

These rosemary oven roasted mushrooms are the perfect last minute side dish! Go from prep to dinner in 20 minutes! And as a bonus it can be turned into a luscious sauce with just a few easy tips.

Jump to Recipe I’m not a fan of mushrooms. Have I mentioned that enough times on this blog? But these sure do look pretty don’t they? Better than pretty…stupendously elegant no?

Despite my serious aversion to this funghi suckers, my clients and the hubs all love them! And considering how packed they are with vitamins and nutrients, it is a sin not to include them in an uber healthy meal plan that I create for my clients.

I had one client in particular that was deficient in vitamin D. Did you know shroomies are packed with vitamin D?!! Not to mention she loved the spongy suckers! So I had to create a new shroomy recipe every single week for her.

One of her only requests was: “Make it simple Mila, so one day I can make them too.” In fact to this day she tells me that her favorite recipes are my fast ones…so my dear…this is for you.

That’s how this recipe for the oven roasted mushrooms was born. It’s absurdly simple.

To this day it’s a go to side dish for parties, BBQ’s or just simply weeknight dinners. Roasted mushrooms for the hubs, salad for me and we are happy as clams! (yuck I hate clams too)

The beauty of these roasted mushrooms is that they are a one pan deal. And if you use one of those aluminum pans clean-up is even easier! Practically non-existent!

I used crimni mushrooms for this recipe, which are baby portobellos but I like saying crimini instead because it makes me sound more Italiano 🙂 I also like them because they have a bit of an earthier and more pleasant flavor. They go nicely combined with the earthy and piney rosemary.

Take your rosemary and chop it up roughly. Also, preheat your oven to the roast setting at 450-degrees.

Add in 1 whole chopped shallot, 4 minced garlic cloves, salt, pepper, a few drizzles of olive oil, some white wine and your rosemary. Toss it so it’s all good and covered and place in the oven. Shake them a bit 10 minutes into cooking.

And in another 5-7 minutes you will have these gorgeously browned and delicious shroomies! I like to add some fresh rosemary on top to make it look all pretty and festive!

Chef Tip: For a fun bonus! You can place this pan on the stove once you remove the mushrooms. Pour in some white wine in there and scrub up all the golden brown goodies from the bottom. This technique is called deglazing. Let the wine reduce by half. Pour in a few shots of half and half or heavy cream and you have an amazingly simple and delicious sauce to cover your shrooms, chicken, steak or anything else your heart desires!

Rosemary Oven Roasted Mushrooms

This recipe is the perfect last minute side dish! Go from prep to dinner in 20 minutes! And as a bonus it can be turned into a luscious sauce with just a few easy tips.

Shake them a bit 10 minutes into cooking to ensure they get evenly browned up.

In another 5-7 minutes you will have these gorgeously browned and delicious shroomies!

I like to add some fresh rosemary on top to make it look all pretty and festive!

Notes

For a fun bonus! You can place this pan on the stove once you remove the mushrooms. Pour in some white wine in there and scrub up all the golden brown goodies from the bottom. This technique is called deglazing. Let the wine reduce by half. Pour in a few shots of half and half or heavy cream and you have an amazingly simple and delicious sauce to cover your shrooms, chicken, steak or anything else your heart desires!

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What People are Saying:

Absolutely can’t wait to make this soup. We’re going to have up to 10 inches of snow here and this will be a great warm- up after digging out my car! Thank you.

2018-02-20T18:53:58-05:00

Absolutely can’t wait to make this soup. We’re going to have up to 10 inches of snow here and this will be a great warm- up after digging out my car! Thank you.

https://girlandthekitchen.com/testimonials/11162/

This recipe was delicious and “do-able” even on a work nite! It was “fall off the bone” good. I do think I ended up with too much juice simply because I was afraid I’d burn them if I didn’t add just a little more vino. Thanks so much!

2018-02-20T18:54:08-05:00

This recipe was delicious and “do-able” even on a work nite! It was “fall off the bone” good. I do think I ended up with too much juice simply because I was afraid I’d burn them if I didn’t add just a little more vino. Thanks so much!

https://girlandthekitchen.com/testimonials/11163/

Mila, you’re a genius. This recipe couldn’t be anymore straight forward and simple with an outstanding finished product. Seriously, a child with a little supervision could make this.

2018-02-20T18:54:18-05:00

Mila, you’re a genius. This recipe couldn’t be anymore straight forward and simple with an outstanding finished product. Seriously, a child with a little supervision could make this.

https://girlandthekitchen.com/testimonials/11165/

This Lemon Chicken Orzo Soup was FANTASTIC! The broth is so flavorful and fresh tasting. Although the soup is lighter, it is still filling and super comforting. This will be added to my rotation for sure!

2018-02-20T18:53:44-05:00

This Lemon Chicken Orzo Soup was FANTASTIC! The broth is so flavorful and fresh tasting. Although the soup is lighter, it is still filling and super comforting. This will be added to my rotation for sure!

Hi! I’m Mila, the Girl and the Kitchen. And I believe in Good Food. Done Right. Having worked in many incredible restaurant kitchens as a chef, I know what it takes to make delicious, wholesome food with simple ingredients and bright flavors! I believe that anyone can make great-tasting food by knowing a few tricks of the trade. Come along as I teach you to prepare incredibly tasty and wholesome meals made with simple ingredients that are loaded with flavor in no time at all!